Egg

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

Using a sieve will help you get smooth, compact poached eggs.

The ultimate guide to boiling an egg, whether you want it soft and runny or hard-cooked and ready to be deviled

This corned beef hash is a two-step process, but nothing about it is difficult. 

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Four recipes—for baked eggs, lamb, pasta, and oysters—our readers requested from restaurants in Vermont, Oregon, New Orleans, and New York

You can make the base for this Portuguese Baked Eggs recipe ahead of time, then eat it both for dinner and brunch the day after.

As Breadwinner columnist Manny Howard's kids go back to school, he brings a new dish—quiche Lorraine—into the family's dinner rotation

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Instructions for making the perfect egg—with the white just set an almost runny yolk—to put in ramen or just eat straight

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

A club salad is a great way to use grilled chicken leftovers for lunch

This also makes a great dinner for one; just cut the ingredients in half.